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Lamb Stew Recipe
The lamb stew recipe is an excellent option when preparing your lunch, it can even be eaten for breakfast or dinner accompanied by a second contour containing carbohydrate. This is because the lamb stew provides high levels of protein and energy. The most common would be to eat it for lunch.
The origin of this lamb stew is not entirely defined. But, those who most consume this type of meat are Europeans, Africans, Romans and even countries like Argentina and Uruguay. The reason for this is that foreigners like the English brought this stewed lamb dish from their native country.
Next, we will explain in detail how to prepare this delicious dish to displease your family:
Lamb stew ingredients
A quarter of a kg of chopped lamb.
500 grams of potatoes
250 grams of carrots.
2 cloves of minced garlic.
2 tablespoons finely chopped parsley.
1 large onion.
300 grams of peas (peas, peas) shelled.
100 grams of Serrano ham (raw).
1 glass of dry white wine.
100 ml. Of olive oil.
1 tablespoon of flour (wheat).
250 ml. of broth, salt and ground black pepper.
Tips and recommendations before starting the lamb stew:
The first thing to do is choose a good piece of lamb. In general, the people who cook this menu, use the leg of lamb, because it is one of the juiciest parts. The lamb meat should be chopped into medium pieces, since its cooking time is long over low heat.
We can accompany this stew with an adequate portion of carbohydrates, such as rice, vegetables or pasta. Thus, our combination of carbohydrates with protein, which is the stew, will be excellent. Commonly Europeans eat it with rice, but it is already part of the taste of each person.
At the time of preparation, have all the utensils that you are going to use, such as a knife, cutting board, pots, ladle, among others. It must have everything, including the ingredients. Thus, its preparation will be faster.
Note: Since the recipe consists of several steps, we must read each of them in detail so that our lamb stew comes out excellent. If you want to add other seasonings or vegetables, apart from those in the recipe, you can do so, as long as you do not alter the recipe too much, and keeping the traditional flavor.
For the preparation of the stewed lamb:
Gather all the ingredients.
Place the lamb in an earthenware or glass container and add the garlic and parsley.
Season with salt and ground pepper.
Mix well with a ladle for about 1 hour, so that your lamb starts to taste.
Meanwhile, heat the oil in a frying pan and season the chopped ham and carrots, scraped and cut into squares.
Remove them very carefully and pour them into a saucepan.
Then brown the lamb in the same oil and pour it into the casserole with the carrots and ham.
In the same oil that I cook the ham and chopped carrots, sauté the chopped onion; add the small portion of wheat flour, then stir in the broth while stirring. (the wheat flour will thicken the lamb stew).
Add the lamb meat carefully.
Finally, pour over the wine, cover the casserole and let it simmer for about 40 minutes.
Finally, add the potatoes (potatoes), previously fried, and the peas of your choice to the lamb.
Cover again and cook over very low heat until the lamb is just done. Normally this simmering lasts from 2 to three hours, depending on the quantity.
If the cooking liquid is reduced too much, add a little more broth to it, for a delicious sauce. This broth is what makes it an exquisite lamb stew.
Tricks for an excellent lamb stew:
To give your stewed lamb a unique and delicious flavor, you can leave it one day before it is cooked, chopped and seasoned, and pour a little wine over it. This will make your lamb taste more concentrated and then just leave it in the fridge. It will have a totally different and charming flavor.
When cooking the lamb, it is recommended to use a cast iron pot because they are more resistant to heat. This should be large and have a lid. This is because most of its time it will be covered and simmering.
It is important to know that the stewed lamb must have a good amount of broth, and it cannot be dry. For this reason, many industrial kitchens prepare it because it yields much more.
IF you have a bit of this lamb stew left over, what we should do is put it in our freezer and it can last for several days. When you are going to eat it, you should only leave it at room temperature to thaw it, and then you should take it to the microwave. In this way it will be ready for consumption.
The lamb stew was born together with the invention of the iron or clay pot, therefore, this recipe is very old. There are many people who make it on the stove, as was done previously, giving it a peculiar and very traditional flavor.
What gives this lamb stew recipe taste and a very special point is a good wine in the old days. Ideally, add it directly to the meat, and this will give it a spectacular touch that has been used for years.
Lamb is one of the best meats in the world, since it does not contain excess fat, and it is a very tender type of meat. However, most cooks trim off what little fat they bring in to make their lamb stew dishes excellent.
This type of meat is very brown and with a very mild smell, its color is light pink or reddish, depending on the piece.